You've probably read a recipe where one of their ingredients are algae and wondered, how consumed? where are they acquired? is it necessary to boil them? Find out all this and much more in this article.
Nishime Kombu: carweed, tangle and wrack. Provides potassium and iodine, which in turn gives sweet flavor to meals.
Ito Wakame: combine with cooked vegetables and offer calcium, vitamins B and C and potassium.
Hiziki: stay very well with root vegetables such as carrots or beets. They have large amounts of potassium, calcium and iron.
Arame: is soft texture and light taste, rich in iodine and calcium.
A-line jewel tea: dabberlocks, murlins and wing keep. These are rich in minerals and vitamins and are used to prepare soups.
Agar agar: shiro kanten. It is a kind of gelatin soft and very nutritious, especially in fibers.
Carragaheen: Moss of Ireland. It has large amounts of carbohydrate complex, as well as calcium and potassium.
The Group of blue algae is composed of the Esprirulina, rich in amino acids and proteins that is sold in the form of tablets or powder to put in cereals, yogurt, juice or milk.
All algae, no matter which group they belong, must be placed in soaking for 20 minutes at least, they grow up to 7 times its size and volume.
Green algae when they are soaked can be cut into strips in the same sense that their growth. The Red can chip, Cook whole or undo dry and agar agar allows a "free" cut before or after soaking them.
Wakame seaweed, nori, chlorella, kelp, spirulina and dulse can be eaten without cooking.
The Kombu seaweed require at least 45 minutes in soak and then half an hour of cooking. The broth that is obtained can be used to make soups or sauces either for cooking lebgumbres for a different flavor.
Hijiki seaweed are preferential consumption during the winter months and have a very strong flavor, are used in small quantities. They can be included in soups, stews and puddings. It is necessary to soak them for 30 minutes and the same need to cook them. He is not recommended to reheat them.
While the Wakame seaweed can be used in dozens of dishes, is quintessential soup ingredient of miso. You need around 15 minutes to hydrate and 10 to cook. Also be consumed raw in salads.
In the case of the nori seaweed, it does not require soaking and you can consume it toasted, using a direct pan over the heat, until a tone between gold and green. You then cut it into small pieces with scissors and trituras it with the hand (when already warm), sprinkle over soup or cereals.
The alga kanten is mainly used in cold sauces, creams, puddings, salads, fruit jelly base or to thicken soups and stews.
Excellent for vegetarians: because offer large amounts of proteins. Spirulina provides more nutrients to eggs, fish and meat.
They improve the view: for their high vitamin A content. Nori, and Spirulina types are recommended.
They are good against hypertension: is that regulating the cardiovascular system and help fight high blood pressure.
They help in digestion and intestinal transit: if consumed together with legumes, for his contribution in fibers. The same applies to consume them with fried foods, because the algae allow better digestion.
Cleanse the intestine: are this body because of the acid algenico cleaners. It eliminates toxins that settle in as the colon wall. They are used as a natural remedy for colitis.
Calms cough: as well as they are also very good for curing colds and cold. In traditional medicine used as a tonic for the respiratory system by mixing honey and lemon juice.
They cover the daily needs of iron: especially Spirulina, containing much, six times more than cereals and spinach. It is good for anemia or weakness in general.
Lower cholesterol: because they have a 5% unsaturated fats that reduce the levels of "bad" cholesterol, in addition not contain saturated fats and fiber for its decline.
Maintain healthy skin and hair: due to vitamin A (more than wheat germ), known as the vitamin of beauty and longevity. Some algae in turn have zinc, effective for the treatment of acne. Others give brightness to the hair.
Tuning neural: this is offering a healthy dose of vitamin B, especially B6, soothing natural.
They are good for bones and teeth: dry iziki algae have 15 times more calcium that milk. As well as Spirulina and wakame, recommended to prevent osteoporosis or to help mend a broken bone.
Try these easy and useful homemade tips.your comments will highly appreciated.
1- Different types of algae:
The first thing you have to know about the algae is that they can be divided into three large groups: blue, red, and Brown.In the first group are (Brown algae):
Nori: laver, sloke, ova marina and slake. They are rich in A complex proteins. They can be combined with fried foods.Nishime Kombu: carweed, tangle and wrack. Provides potassium and iodine, which in turn gives sweet flavor to meals.
Ito Wakame: combine with cooked vegetables and offer calcium, vitamins B and C and potassium.
Hiziki: stay very well with root vegetables such as carrots or beets. They have large amounts of potassium, calcium and iron.
Arame: is soft texture and light taste, rich in iodine and calcium.
A-line jewel tea: dabberlocks, murlins and wing keep. These are rich in minerals and vitamins and are used to prepare soups.
The red algae are:
Dulse: combine perfectly with cooked cereals and provide iron, phosphorus and potassium.Agar agar: shiro kanten. It is a kind of gelatin soft and very nutritious, especially in fibers.
Carragaheen: Moss of Ireland. It has large amounts of carbohydrate complex, as well as calcium and potassium.
The Group of blue algae is composed of the Esprirulina, rich in amino acids and proteins that is sold in the form of tablets or powder to put in cereals, yogurt, juice or milk.
2- Tips to prepare seaweed:
If they have too much salt or sand, they should be washed with cold waterAll algae, no matter which group they belong, must be placed in soaking for 20 minutes at least, they grow up to 7 times its size and volume.
Green algae when they are soaked can be cut into strips in the same sense that their growth. The Red can chip, Cook whole or undo dry and agar agar allows a "free" cut before or after soaking them.
Wakame seaweed, nori, chlorella, kelp, spirulina and dulse can be eaten without cooking.
The Kombu seaweed require at least 45 minutes in soak and then half an hour of cooking. The broth that is obtained can be used to make soups or sauces either for cooking lebgumbres for a different flavor.
Hijiki seaweed are preferential consumption during the winter months and have a very strong flavor, are used in small quantities. They can be included in soups, stews and puddings. It is necessary to soak them for 30 minutes and the same need to cook them. He is not recommended to reheat them.
While the Wakame seaweed can be used in dozens of dishes, is quintessential soup ingredient of miso. You need around 15 minutes to hydrate and 10 to cook. Also be consumed raw in salads.
In the case of the nori seaweed, it does not require soaking and you can consume it toasted, using a direct pan over the heat, until a tone between gold and green. You then cut it into small pieces with scissors and trituras it with the hand (when already warm), sprinkle over soup or cereals.
The alga kanten is mainly used in cold sauces, creams, puddings, salads, fruit jelly base or to thicken soups and stews.
3- Reasons why eating algae:
They are good for diabetics: to have a sweet but simple sugars, increase the level of glucose in blood.Excellent for vegetarians: because offer large amounts of proteins. Spirulina provides more nutrients to eggs, fish and meat.
They improve the view: for their high vitamin A content. Nori, and Spirulina types are recommended.
They are good against hypertension: is that regulating the cardiovascular system and help fight high blood pressure.
They help in digestion and intestinal transit: if consumed together with legumes, for his contribution in fibers. The same applies to consume them with fried foods, because the algae allow better digestion.
Cleanse the intestine: are this body because of the acid algenico cleaners. It eliminates toxins that settle in as the colon wall. They are used as a natural remedy for colitis.
Calms cough: as well as they are also very good for curing colds and cold. In traditional medicine used as a tonic for the respiratory system by mixing honey and lemon juice.
They cover the daily needs of iron: especially Spirulina, containing much, six times more than cereals and spinach. It is good for anemia or weakness in general.
Lower cholesterol: because they have a 5% unsaturated fats that reduce the levels of "bad" cholesterol, in addition not contain saturated fats and fiber for its decline.
Maintain healthy skin and hair: due to vitamin A (more than wheat germ), known as the vitamin of beauty and longevity. Some algae in turn have zinc, effective for the treatment of acne. Others give brightness to the hair.
Tuning neural: this is offering a healthy dose of vitamin B, especially B6, soothing natural.
They are good for bones and teeth: dry iziki algae have 15 times more calcium that milk. As well as Spirulina and wakame, recommended to prevent osteoporosis or to help mend a broken bone.
Try these easy and useful homemade tips.your comments will highly appreciated.